Shabbat Menu: Fish in Parchment Paper and Pear Tart


Sea Bass Baked in Parchment Paper


3 lbs sea bass fillet, cut into 6 pieces

1 yellow bell pepper, thinly sliced

2 onions, thinly sliced

1 cup grape tomatoes

salt and pepper, to taste

6 sprigs fresh thyme

3/4 cup white wine

2 lemons, juiced

6 tbsp olive oil


1. Preheat oven to 450 degrees Fahrenheit. Cut six 12×10-inch pieces of parchment paper into heart shapes. Fold hearts in half lengthwise to form a crease down the middle.

2. Place a handful of onions and peppers in the center of one half of one heart, next to the crease. Top the veggies with one fillet. Season with salt and pepper. Place 1 thyme sprig on top of fillet. Close the heart.

3. Starting at the narrow end, begin folding open edges up; move 1/2-inch down the fold and create another fold. Repeat folding until packet is almost closed at the wide end.

4. Pour in 2 tbsp of wine, 1 tbsp of lemon juice, and 1 tbsp olive oil into the opening. Fold to seal packet.

5. Transfer packet to a baking sheet, and repeat with remaining parchment hearts.

6. Bake until fish is cooked through, about 8 minutes.

7. Serve each guest a packet with lemon wedges.


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